Shrimp and Corn Chowder

Description

Shrimp and corn chowder will warm you up!

Ingredients

• 2 tablespoons butter
• 2 leeks (white and pale green parts only), chopped
• salt and ground black pepper to taste
• 2 tablespoons all-purpose flour
• 3 cups half-and-half
• 1 pound potatoes, peeled and chopped
• 1 (8 ounce) bottle clam juice
• 1 pound cooked shrimp
• 2 (8 ounce) bags frozen corn
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh chives

Instructions

1. Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender
2. 4 to 5 minutes.
3. Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half
4. potatoes
5. and clam juice. Bring the mixture to a boil
6. reduce heat to medium-low
7. and cook at a simmer for 10 minutes.
8. Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender
9. about 10 minutes more. Remove pot from heat
10. add lemon juice and chives
11. and stir.

Servings: 6